Amaretto Amarone Osso Bucco Pot Roast
Serves: 2
Eloise Gerhold
1 January 1970
Based on User reviews:
54
Spice
45
Sweetness
52
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
For the osso buco: Put the flour in a large shallow platter and season it with a fair amount of salt and pepper
2
Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning
3
Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting)
4
Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil
5
Add the butter and swirl it around the pan to melt
6
Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color
7
Drizzle with a little more oil, if needed
8
(Do this in batches if the shanks are big and look crowded in the pot
9
) Remove the browned veal shanks to a side plate
10
There will be a lot of flavor left over in the bottom of the pot
11
You''re going to use that to create your sauce
12
Preheat the oven to 375 degrees F
13
Using the same pot, sautee the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat
14
Cook the vegetables down until they start to get some color and develop a deep, rich aroma
15
Season with salt and pepper; add a little oil if needed
16
Nestle the veal shanks back in the pot
17
Pour in the amarone wine and let it simmer down for 20 minutes, until the wine has reduced by half
18
Reducing is key for intense flavor
19
Add the beef broth and tomatoes and stir everything together
20
Cover the pot and put it in the oven
21
Braise for 1 and a 1/2 hours
22
Then remove the cover and continue to cook for another 30 minutes
23
The sauce should be thick and the veal tender and nearly falling off the bone
24
Remove bay leaves
25
For the gremolata: F, finely chop and smashe the anchovy fillet roughly chop the pine nuts, dried cranberries and combine
26
Anchovy, Combine this with the and garlic together in a mini chopper or with a mortar and pestle
27
Fold that into the orange zest and parsley
28
Scatter the gremolata over the Osso Bucco before serving